• Prep Time 25 minutes
  • Bake Time 33 minutes
  • Makes 12 mini cheesecakes
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Crust
  • 1 cup chocolate cookie crumbs
  • 3 tbsp butter, melted
  • Filling
  • 1 pkg cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1 egg
  • 1 tbsp Robin Hood® Original All Purpose Flour
  • 1/3 cup Carnation® Evaporated Milk, Regular, 2% or Fat Free
  • 1/4 cup sour cream
  • 1/2 cup Smucker’s® Pure Raspberry Jam
  • Garnish: raspberries, chocolate drizzle, optional

Serving Size: 12 mini cheesecakes


Serving Size: 12 mini cheesecakes

  • Preheat oven to 350°F (180°C). Line 12 muffin cups with paperliners.
  • Crust
  • Combine crumbs and melted butter in small bowl. Divide evenly in prepared muffin cups and press down with the back of a spoon. Bake in preheated oven 7-8 minutes.
  • Filling
  • Beat cream cheese with sugar, vanilla and egg. Mix in flour, milk and sour cream. Pour over partially baked crust. Swirl raspberry jam into filling mixture. Bake in preheated oven, 20- 25 minutes or until centre no longer jiggles. Cool. Garnish if desired.


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